Traeger Moroccan Tagine

Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 4

Cookbook author and founder of the website Fit Men Cook, Kevin Curry learned to make a version of this dish at a cooking class he took in Morocco. He likes to make it with skinless chicken to reduce the quantity of fat in the dish, but it’s delicious either way, especially when served with whole-wheat flatbread or steamed rice. Use whatever type of autumn squash you have available—honeynut squash works great—and serve with a dollop of yogurt or your favorite garlicky yogurt dip, if you like.


For the chicken:

  • 2 Tbs. extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 Tbs. ground turmeric
  • 2 tsp. ground cumin
  • 1 tsp. ground ginger
  • 1/4 cup (1/3 oz./10 g) finely chopped fresh cilantro
  • 1/4 cup (1/3 oz./10 g) finely chopped fresh flat-leaf parsley
  • 1/2 lemon, finely chopped (including the peel)
  • Sea salt and freshly ground pepper
  • 2 1/2 lb. (1.25 kg) bone-in, skin-on chicken thighs or chicken breasts 
  • 1 small red onion, diced

For the vegetables:

  • 8 small red potatoes, halved
  • 1/2 delicata squash, halved lengthwise, seeded and cut crosswise into half-moons
  • 8 baby carrots, peeled
  • 2 zucchini, halved crosswise and cut lengthwise into spears
  • 1/2 small head cauliflower, cut into bite-sized florets
  • 1/2 cup (2 1/2 oz./75 g) pitted olives
  • 1/4 cup (1/3 oz./10 g) finely chopped fresh cilantro
  • 1/4 cup (1/3 oz./10 g) finely chopped fresh flat-leaf parsley
  • Sea salt and freshly ground pepper
  • 1/2 lemon


To prepare the chicken, in a large bowl, combine the olive oil, garlic, turmeric, cumin, ginger, cilantro, parsley, lemon and a pinch each of salt and pepper. Stir to combine. Add the chicken and onion and toss to combine, rubbing the seasonings gently into the chicken.

Set the temperature on a Traeger wood pellet grill to 450°F (230°C). Place a tagine or Dutch oven on the grill, close the lid and preheat according to the manufacturer’s instructions for 15 minutes.

Place the chicken, skin side down, in a single layer in the tagine, making sure it is in direct contact with the bottom of the tagine, not on top of the onion. Cook, uncovered, until browned, about 10 minutes, checking about halfway through; if the chicken is starting to burn, flip it over.

After 10 minutes, arrange the potatoes, squash, carrots, zucchini and cauliflower on top of the chicken, putting the vegetables that take the longest to cook, such as the potatoes and squash, on the bottom. Add the olives, then sprinkle the vegetables with the cilantro, parsley and a generous pinch each of salt and pepper. Squeeze the juice from the lemon half over the food and place the squeezed lemon on top.

Cover the tagine, close the grill lid and reduce the temperature of the grill to 375°F (190°C). Cook until the chicken is cooked through and the vegetables are tender, 25 to 35 minutes.

Transfer the chicken and vegetables to a large platter and serve immediately. Serves 4.

Recipe courtesy of Kevin Curry, founder of Fit Men Cook